Pascale
Production line supervisor
Pascale Uguen is a universal production line operator. She first came to the company as an intern and subsequently accepted a temporary position before being appointed on a permanent basis.
From intern to permanent member of staff
Pascale first came to the company in a temporary capacity. With an advanced secretarial certificate under her belt, she’d never considered working in the agri-food industry, but she tried her luck at Even on the advice of the employment bureau. She spent her first day in yoghurts and her first month in patisserie. Her six-month fixed-term contract was then made permanent and she moved on to the crepes unit at her own request. She was already familiar with the crepes unit, having worked there during an internship.She took to the work immediately because of the interest shown in the product, but also for the working atmosphere and the opportunity for hands-on involvement.
Having an eye for the product!
As a universal production line operator, Pascale now covers everything from cooking to packaging, including boxing up the products. "No two days are the same, she says. Crepes are a ‘living’ product, although the recipe is carefully regulated. The cooking process, the consistency of the crepes, their visual appearance - everything has to be constantly monitored. You have to have an eye for it! You need experience to do this kind of work, and a thorough knowledge of the production process. I’d say it takes at least a month to acquire the experience you need to operate a production line effectively."
What I like about the crepes unit is that it’s a ‘living’ product and there’s no routine. The cooking process, the consistency of the crepes, their visual appearance - everything has to be constantly monitored. The operator needs to have a feel for the product, finely-tuned adjustments are vital if you want a product that looks as good as it tastes!
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Pascale
Production line supervisor
Desire to learn
Pascale first started at the very end of the production line - labelling, and has since been involved at every stage, including cooking. The repetitive movements may have disappeared from the production line now, along with some of the manoeuvring, but machines can’t do everything. The operator needs to have a feel for the product; finely-tuned adjustments are vital if you want a product that looks as good as it tastes!
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